Consomme de mer

Yield: 6 servings

Measure Ingredient
\N \N Jim Vorheis
10½ ounce Consomme
1 can Water
8 ounces Bottle clam juice
2 teaspoons Lemon juice
½ cup Whipping cream
½ teaspoon Salt

Heat the consomme, water, clam juice and lemon juice to boiling. Whip the cream with the salt. Serve hot with a large dollop of cream on each portion.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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